Fresh blueberry pie
Is this a traditional pie? No. Does it have everything you love in a pie? Yes. Slices may not hold up perfectly and the fruit tumbles out, but no one will notice as they dig into the crispy crust and sweet filling.
No added sugar digestive biscuit(s)
Reduced fat oil spread
80 g, melted
95% less sugar raspberry fruit spread
⅓ cup(s), (115g)
Light whipped cream
1 cup(s), (40ml), to serve (see tip)
- Preheat oven to 180°C. Process biscuits in a food processor until finely crushed. Add oil spread and process until combined. Using the back of a dessert spoon, press biscuit mixture over base and side of a shallow 20cm round (base measurement) pie dish. Bake for 10-12 minutes or until lightly browned. Cool.
- Stir fruit spread in a large bowl until smooth. Add berries and toss gently to coat. Spoon berry mixture into pie crust. Cover and refrigerate for at least 2 hours. Serve with whipped cream.
INGREDIENT TIP: Blueberries can be replaced with 375g chopped strawberries or a mix of fresh seasonal berries. Light whipped cream is available in aerosol cans from the refrigerated dairy cabinets in supermarkets. TO REFRIGERATE: Store pie, covered, for up to 1 day.